Results 21 to 30 of about 933,712 (305)
Journal of Bio-X Research, 2021 . Objective:. The impact of dairy fat on inflammatory bowel disease remained inconclusive. We aimed to compare the effects of whole-milk and skimmed-milk consumption on the risk of inflammatory bowel disease using a Mendelian randomization analysis ...
Jiuling Li +10 more
doaj +1 more source
Performance and intestinal responses to dehulling and inclusion level of Australian sweet lupins (Lupinus angustifolius L.) in diets for weaner pigs [PDF]
, 2012 A total of 180 entire male weaner pigs weighing 6.4 ± 0.1. kg (mean ± SEM) and housed in pairs was used in a completely randomised block design with 9 dietary treatments (n= 10 pens). Pigs were blocked based on weaning weight.
Heo, J.M. +3 more
core +2 more sources
Revista Brasileira de Zootecnia, 2005 Objetivou-se avaliar o desempenho de 40 bezerros F1 Holandês x Gir com peso médio de 36 kg, provenientes de rebanhos leiteiros alimentados com leite integral ou colostro fermentado, associado ou não com óleo de soja, com ou sem promotor de crescimento ...
Antonio Bento Mancio +5 more
doaj +1 more source
Nitrogen and phosphorus balances on Finnish dairy farms [PDF]
, 2005 The calculation of whole-farm nutrient balance is an effective and simple method for estimating the potential nutrient loading from dairy farming into the environment.
Nousiainen, Juha, Virtanen, Hanna
core +2 more sources
Journal of Dairy Science, 1979 Abstract Tubular ultrafiltration membranes were used to concentrate and fractionate whole milk. Fresh, pasteurized, homogenized whole milk was concentrated to 21.5% total solids and 8.6% protein (40% in dry matter). At all flow rates and temperatures an asymptotic permeate flux was reached at a pressure of about 100 kPa, indicating that whole milk ...
S.H. Yan, C.G. Hill, C.H. Amundson
openaire +1 more source
Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk
Foods, 2022 Sensory characteristics of products play an essential role on the consumer’ s acceptability, preference and consuming behavior choice. The sensory profiles and consumer hedonic perception for 14 UHT milk products using sensory quantitatively descriptive ...
Yufang Su +8 more
doaj +1 more source
Study of Influence of Calcium Content in Milk on Quality Indicators of Cottage Cheese [PDF]
, 2017 The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined.
Grynchenko, N. (Nataliya) +2 more
core +2 more sources
Detection of Nonfat Dried Milk in Whole Milk
Journal of Dairy Science, 1971 Abstract Proteins precipitated from milk by acetic acid at pH 4.7 were reacted with phosphomolybdic acid, and the blue color imparted to them was measured by reflectance speotrophotometry. The computed curves for unknown samples were: Per cent nonfat dried milk (fresh) = 789.2×OD − 129.8; per cent nonfat dried milk (old) − 575.5×OD − 112.5, where OD ...
G.K. Murthy, L. Kaylor
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Managmental Studies of Different Liquid Feeding Regimes for Nili-Ravi Buffalo Calves [PDF]
The Iranian Journal of Veterinary Science and TechnologyA liquid feeding trial was carried out at the Dairy Animals Training and Research Centre, UVAS Ravi Campus, Pattoki, to explore effective methods for rearing Nili-Ravi buffalo calves using alternative feeding sources.
Ray Quddus, Asfand Khan, Muhammad Muneeb
doaj +1 more source